Strawberry Oat Muffins

These strawberry muffins beat strawberry shortcake hands down in my book! They have a deliciously sweet crunch on top and are fluffy and flavorful with fresh strawberry taste.

Since they are composed entirely of whole grains, such as whole wheat flour and old-fashioned oats, I prefer them more than the typical muffin. In addition, they are sweetened with maple syrup, which adds a richer flavor to go with the strawberries and oats.

Greek yogurt completes them with a little tang akin to sour cream. What more is there to ask for in a muffin?

To develop this dish, Quaker and I worked together. I’m happy to announce that you can add up to 1/3 cup old fashioned oats to any of my muffin recipes after extensive recipe testing.


If you want to create the appearance of polka dots on the muffins, add a few tablespoons of oats before baking (no sprinkles required).

The oats add to the overall amount of healthy grains in this recipe and give the muffins a heartier texture. Always keep the adaptable oat in mind as most Americans consume too few whole grains!

You already know how much I enjoy whole grains, and when doing research for my cookbook, I discovered a fun truth. Did you know that oats in all forms—old fashioned, quick-cooking, instant, and flour—offer the same nutritional benefits? As you move down the line, they are simply sliced and rolled into smaller and thinner pieces from the same original oat groats.

Old-fashioned oats are my favorite because of their chewy texture, but quick-cooking oats also work well when you want granola bars or cookies to have a somewhat more uniform texture. Even the recipe for my book’s veggie burgers had quick-cooking oats.

Tips for Strawberry Muffins

There is no need to hull strawberries if you are fortunate enough to have pink, tasty strawberries throughout. Before dicing, remove any white and flavorless interior using a paring knife.

  • Use Greek yogurt rather than plain yogurt since it creates a domed top with a higher rise. Any level of fat will do.
  • For a sweet crunch, sprinkle raw sugar on top of your muffins. You only need a tiny bit to see a difference, but if you don’t have any raw sugar, you can remove it.
  • As always, please share your thoughts about this recipe in the comments section. I hope they end up becoming your go-to muffins during the summer.

Also read: Avocado Toast (Plus Tips & Variations)


  • 1 34 cups of either normal or white whole wheat flour
  • Old-fashioned oats in the amount of 1/3 cup + 2 teaspoons for topping.
  • one tablespoon of baking powder
  • 1/2 tsp. baking soda
  • 12 teaspoon of sea salt, fine
  • Extra virgin olive oil, 1/3 cup
  • 1/3 cup of maple syrup
  • preferably two eggs at room temperature.
  • 1 cup of Greek yogurt, plain
  • A teaspoon of vanilla extract.
  • 2 cups ripe strawberries, hulled and sliced (from 1 pound of strawberries, you may not need them all)
  • 1 teaspoon of turbinado sugar, often known as raw sugar, for topping (optional)


  1. Set the oven’s temperature to 400 degrees. If necessary, use cooking spray or butter to coat all 12 of the cups in your muffin tin (mine pan is non-stick and doesn’t need any grease).
  2. Mix the flour, 1/3 cup of oats, salt, baking soda, and baking powder in a sizable mixing dish. Whisk the mixture together.
  3. Oil, maple syrup, and eggs should all be combined in a medium mixing dish. Mix everything with a whisk. Mix in the yogurt and vanilla after adding them.
  4. With a large spoon, blend the wet ingredients with the dry components until just incorporated (a few lumps are ok). Strawberries and batter should be gently incorporated. It will be a thick combination, but don’t be concerned.
  5. evenly distribute the batter among the 12 muffin tins (I used an ice cream scoop with a wire level, which worked perfectly). They’ll be quite stuffed!
  6. The turbinado sugar is followed by the remaining 2 tablespoons of oats on top of the muffins. Bake the muffins for 19 to 22 minutes, or until a toothpick inserted into one comes out clean and the tops are brown.
  7. To cool, set the muffin pan on a cooling rack. To remove the muffins from the pan, you might need to run a butter knife around the outside edge of each one.


 STORAGE ADVICE: Muffin leftovers can be kept in the refrigerated for up to 5 days or at room temperature for 2 days when covered. For up to three months, freeze leftover muffins.

I’ve used a range of fat percentages, and the muffins have always worked out well. *GREEK YOGURT NOTE: A somewhat richer muffin will result from using higher fat yogurt.

TURN IT VEGAN: Flax eggs can be used in place of the eggs. Simply combine 2/3 cup non-dairy milk with 2 tablespoons vinegar to create a lesser amount of vegan buttermilk to take the place of the yogurt. Before adding it to the remaining liquid components, give it five minutes to rest.

DAIRY-FREE OPTION: See the vegan buttermilk option above.

REMOVE THE EGG: Replace the usual eggs with flax eggs.

Replace the whole wheat flour with an all-purpose gluten-free flour mix to make it gluten-free.